Tag Archives: veggies

Daily Bento

6 Sep


I don’t know about you, but I couldn’t be happier that it’s Friday.

Two days of sleeping past 5:40! Sounds good to me.


My favorite grocery store makes pizza dough in-house and it’s delicious. So when I see it go on sale, I always grab a couple pounds of dough to stash in my fridge. There are so many things beyond pizza that you can make with it.

Last night however, my kids wanted cheese pizza. So that’s what they got. They love flavored pizza crust so I brushed the crust with a little olive oil and then sprinkled some garlic salt and Italian seasoning on it before I put in the oven.

The leftovers went into their lunches today. My kids have no problem eating cold pizza.

I cut Cam’s into bite-sized pieces for easy eating. She also has a fruit leather, grapes, celery, and a flapjack from our Graze box.

Both lunches took me no more than 10 minutes to pack. I made them last night and tossed them into the fridge so that they were ready to go this morning.

Happy Friday!

Daily Bento

4 Sep

This is a lunch that I made last week. I’m not sure which day though. Wednesday maybe?

That sounds good, let’s go with that.

Regardless, it was the only day that I was actually with it enough in the morning to snap a picture.

Remember the Biscoff Banana Muffins that I made last week? I threw the leftover muffins into a Ziploc freezer bag and stashed them in the freezer. They freeze brilliantly. I just pulled one out the night before I needed it and threw it into the fridge so it was ready for me the next morning.

As you can see, one of those muffins made it into Cam’s lunch along with two flapjacks from our Graze box, an organic fruit leather, some sliced sweet bell peppers, a few Wheat Thins sticks, and a wedge of Laughing Cow cheese for dipping.

Daily Bento

20 Aug

If you were a regular follower of this blog last school year, you might remember how I would gripe from time to time about how early the kindy kids ate lunch. 10:45! That’s bonkers early.

I thought for sure that Cam would be eating lunch later this year being in a higher grade.


She eats lunch even earlier than last year!

Only by a minute, but still. That is super early to be eating lunch. And they do not get snack time.

Needless to say, the girl has been coming home hungry every day.

Although she has been eating more of her lunches instead of messing around during lunch time like last year.

So that’s a plus.


For lunch today I spread Laughing Cow cheese on a spinach wrap and then filled it with sliced carrot, bell pepper, and a piece of salami.

I made this for her over the summer and she wasn’t crazy about it. Most likely because I used veggie cream cheese. The Laughing Cow cheese made a big difference in flavor. Much better!

I rolled her wrap up nice and snug and I sliced it into bite-sized pieces for her so it would be easy to eat.

She also had pretzel crisps, grapes, and Annie’s Bunny Friends cookies.

First Day of School Lunch!

19 Aug

Daily Bento is back!

I’ll hope you weren’t expecting a full on “back to school” themed lunch today.

I think that the first day of school can be hard, especially at lunch time when you don’t know everybody yet, so I went for comfort over detail and packed some of her favorites.

She also got to use her new Yumbox that we bought over the summer.



For her first lunch of the new school year she had strawberries, pineapple, pepper rings, mini heart-shaped sandwiches filled with Justin’s chocolate hazelnut spread, a Babybel cheese cut into fourths, strawberry yogurt with a few rainbow sprinkles, and a few fruit and veggie gummies.

The Yumbox is pretty neat. It’s leak proof, which is so great, and it has a divided tray inside that is removable for easy clean up. It’s also easy for her to open and close which is always a plus.


Camryn was really looking forward to showing of her new lunch container at school today.

I just hope she actually ate her lunch.

Daily Bento: Dinner

31 Jul

I thought it might be fun to shake things up a bit and serve Cam’s dinner to her bento style.

I took the same food that would have been on her plate and arranged it in her Easy Lunchbox instead.

Unfortunately, I couldn’t get to my camera and had to snap the pic with my phone.


Is that pic killing your eyes too?

I apologize.



For dinner in her ELB, Cam had a turkey meatball sandwich with homemade bbq sauce and melty cheese on a teeny whole wheat bun, fries, organic apple wedges, broccoli, cauliflower, and red pepper strips.



Look! It’s a Lunch.

22 Jul


Don’t worry, my kids have been getting lunch over the summer.

I just take a more relaxed approach to lunch these days. Nothing worth photographing, really.

Most days, they get a sandwich or leftovers and some fruit. I don’t cut it up with cute cutters or put picks in it and it doesn’t go into a cute box.

In fact, most days they’re lucky if it even goes on a plate. Who needs more dishes to wash?

I made some veggie wraps for dinner over the weekend and they were fabulous so I had to remake them with one minor change for my little veggie loving lady.

And since they turned out so darn cute, I had to put them in Cam’s new bento box and then blog about them – of course.

In this lunch are 6 veggie wrap slices, an organic gala apple wedge, some fruit and veggie shreds from Plum Kids Organics, and a flapjack from our Graze box.

To make the veggie wraps:

Spread cream cheese or tzatziki on a wrap or tortilla (I used veggie cream cheese & a spinach wrap)

Then layer on some spring greens or baby spinach, thinly sliced red bell pepper, shredded or thinly sliced carrots, sliced avocado, and a thin sprinkle of shredded colby jack or cheddar cheese.

Cam’s wrap didn’t have avocado because she hasn’t really developed a taste for it yet but yours should because it’s delicious!

Feel free to switch up the veggies to suit your taste.

My First Time

15 Jul

I’m about to share with you the very first bentos I ever made for Camryn.

The lighting is bad and the pictures are blurry because I took them with my cell phone in my dimly lit kitchen before I ever thought about starting a blog.

I never had any intention of sharing these with strangers on the internet and I think that point is pretty clear based on the quality of those pictures (yikes!).

But I’m sharing them today because these are the two that started it all.

These two bentos were my very first and second attempt at bento style lunch making.

The first bento, which was made on March 5th of last year, contains tuna salad on spring greens topped with half of a hard-boiled egg that was decorated with eyes made from cucumber peel and a carrot beak, flower-shaped toast, yogurt covered raisins, peanuts, sunflower seeds, cheddar butterflies, carrot slices, and grapes.

There is also some dye-free yogurt in the heart-shaped silicone cup in the middle, topped with a flower that was cut from cantaloupe, honeydew, and cucumber.

Whew… That’s a lot of different foods!

I think Cam ate two bites of this lunch because she couldn’t stop looking at it. She told me that it was the best lunch ever.


The second bento was made the very next day. It contained flower-shaped grilled cheese sandwiches, mixed nuts, grapes, carrot slices, spring greens, dye-free yogurt, cantaloupe and cucumber cut-outs, and a happy cherry on top. The facial features on the cherry were cut from a cucumber peel.


I started making bento style lunches because the idea of mostly healthy, fun, and trash-free lunches really appealed to me. I also love being creative with food and making lunch this way allows me to do just that.

I had so much fun last year making Cam’s lunches and I think she enjoyed eating them just as much.

Here are a few of my favorites from this past school year:

24 Jun

super greens smoothie

On any given day, if you search the internet for a “green smoothie”, you will undoubtedly find endless variations of just that, green smoothies.

However, I want to let you in on a little secret…


You can add spinach to pretty much any smoothie that contains berries and/or pineapple and as long as you blend it long enough, you will not taste it.


There are no recipes to follow and you don’t need to get any measuring cups out.

Just get a handful of fresh or frozen spinach and throw it in.

For realsies.

Spinach in smoothies is all well and good but what I really want to tell you about is how to take it a step further and add kale.

Yes, I’m serious.

Kale is good for you. Super good.

Here’s a helpful graphic:

Isn’t it large and informative?

Here’s another graphic just in case you weren’t swayed by the last one:

I drink this smoothie several times per week. I just feel better when I do and I can also see a noticeable improvement in my skin and energy level.

It’s also husband and super picky teenager approved because it tastes like peanut butter and banana – not greens. If that means anything to you.

I used to use fresh kale and just cut the leaves off of the stem. But I recently discovered bagged organic kale at my grocery store for less than $4, so that goes into my cart every week and then right into the freezer when I get home. For this smoothie you can use fresh or frozen greens.

You’ll notice that there are no measurements when it comes to the greens so it’s customizable to your taste. Add as much or as little as you like.

I put two good handfuls of kale and about half a bag of spinach in my smoothie. If it’s too thick, I add a little more almond milk.

It’s a smoothie. It should be simple.


1 frozen banana – peel and slice a few and store in a resealable freezer bag

1 Tbsp natural peanut butter

1/4 – 1/2 cup yogurt

1 – 1 1/2 cup milk (I use almond milk)



Just toss all that goodness into your blender and let it whirl for at least a couple of minutes. That gives everything enough time to get thoroughly chopped and blended. Makes for a much tastier smoothie.

If you want more peanut butter flavor, add more peanut butter.

Want a thicker smoothie? Add more banana or yogurt.

Too thick? Add a little more milk.

Now that you’re putting kale in your smoothies, why not take it a step further and put it in rice, couscous, pasta, meatballs, sauces, soups, and mashed potatoes!

Chop it up, saute it in extra virgin olive oil with garlic and a little sea salt until tender and mix it into mashed potatoes. Then top a shepard’s pie with it! I’ve done it – you should too!

* Makes 1 large or two regular sized smoothies.

Daily Bento

18 Jun


For lunch today Cam had two crescents that she filled with Applegate Farms all-natural pepperoni and colby jack cheese. She also had some organic gala apple wedges, broccoli, and organic fruit snacks.

My kids love crescent rolls and they make a super quick lunch. Just fill the crescents with their favorite meat and/or cheese, pop them in the oven, and about 10 minutes later, lunch is ready!

Daily Bento

11 Jun

Just popping in to quickly share today’s lunch.

In her ELB, Camryn had brown sugar deli ham roll-ups, a mozzarella cheese stick cut into thirds, a few Spring Ritz crackers, broccoli, and a parfait made from yogurt, strawberries, dried cranberries, almonds, and granola.